Senegalese Fish Yassa with Couscous

Ingredients

• about 680 g White fish fillets
• 2 large Onions
• 0.5 cup Lemon juice
• 2 tbsp Dijon mustard
• 3 cloves Garlic
• 3 tbsp Olive oil
• 1 tsp Thyme
• 1 each Bay leaf
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 1 cup Couscous

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of white fish fillets into 5.08 cm (5 cm) serving-sized pieces. Thinly slice the 2 large onions into 0.3175 cm (0.3 cm) thick rings, and mince the 3 cloves of garlic.
2. 2In a medium bowl, combine the 0.5 cup of lemon juice, 2 tbsp of Dijon mustard, the minced 3 cloves of garlic, 1 tsp of thyme, 0.75 tsp of salt, and 0.25 tsp of black pepper to create the marinade. Add the about 680 g of cut white fish fillets to the bowl and gently toss to ensure all pieces are coated; let the fish marinate at room temperature for at least 20 minutes.
3. 3Heat the 3 tbsp of olive oil in a large heavy-bottomed pot or Dutch oven (at least 5-quart / 4700 ml capacity) over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the thinly sliced 2 large onions and cook for 10-15 minutes, stirring occasionally, until they are softened and lightly golden brown.
4. 4Add the marinated about 680 g of white fish fillets, along with all the marinade from the bowl and the 1 bay leaf, to the pot with the onions. Increase the heat to medium-high and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low (approximately 93.33-107.2°C / 95-107°C), cover the pot tightly, and braise for 20-25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 63°C when measured with an instant-read thermometer.
5. 5While the fish is braising, prepare the couscous: bring 1.25 cups of water to a boil in a small saucepan. Once boiling, remove the saucepan from the heat, stir in the 1 cup of couscous, cover tightly, and let it stand for 5 minutes until all the water is absorbed. Fluff the cooked couscous with a fork.
6. 6Carefully remove the 1 bay leaf from the fish yassa before serving. Spoon the braised fish yassa and its flavorful sauce over the prepared 1 cup of couscous.

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